The pressure cooker is the great equalizer! It allows you to make real food in the same amount of time, or less, than it takes to heat up convenience items. You can cook rice in a fraction of the time it would normally take when you use a pressure cooker.
The first time I made rice in a pressure cooker it was because my rice recipe was cooking so much slower than the rest of the meal for a dinner party. Out of desperation, I threw the partially cooked rice in the pressure cooker and said a prayer. I was amazed with the results, so much so that I started experimenting with cooking rice in the pressure cooker.
Things to remember when making rice in a pressure cooker:
~ Normally, you can add liquids to the fill line, but when making rice do not fill the pressure cooker more than halfway full.
~ Since the rice absorbs the liquid, the contents will be dry at the end of cooking. I realize this makes sense if you are used to cooking rice, but if you have spent much time cooking with a pressure cooker, you tend to become accustomed to all of the liquid.
~ Do not short change the standing time at the end of the process. For fluffy rice, let it stand for 5 minutes!
Cooking Basmati or White Rice in a Pressure Cooker
Ingredients:
1 cup rice
2 cups water, broth, or stock
1 tablespoon butter (optional, I never add it)
Directions:
Add all of the ingredients to the pressure cooker. Securely fasten lid. Cook over medium-high heat until it is at high pressure.
Reduce heat a little to stabilize and continue cooking for 7 minutes.
Remove from heat and place in sink. Release pressure by running cold water over the lid.
Let rice stand covered for 5 minutes. Check pressure before removing lid. If any pressure has built up, run under cold water again to release it.
N.B. I have an 8 quart pressure cooker so I often triple this recipe and refrigerate or freeze the leftovers to make dinner prep on following nights even faster.
Pictured above: Trader Joe’s Basmati Rice Medley cooked in pressure cooker.
Cooking Brown Rice in a Pressure Cooker
Ingredients: 
1 cup brown rice
1 3/4 cups water, broth, or stock
1 tablespoon butter (optional, I never add it)
Directions:
Add all of the ingredients to the pressure cooker. Securely fasten lid. Cook over medium-high heat until it is at high pressure.
Reduce heat a little to stabilize and continue cooking for 18 minutes.
Remove from heat and place in sink. Release pressure by running cold water over the lid.
Let rice stand covered for 5 minutes. Check pressure before removing lid. If any pressure has built up, run under cold water again to release it.
N.B. I have an 8 quart pressure cooker so I often triple this recipe and refrigerate or freeze the leftovers to make dinner prep on following nights even faster.
Related Posts:
How to Cook Beans in a Pressure Cooker
How to Make Apple Sauce in a Pressure Cooker
This post is linked to Tasty Tuesday and Real Food Wednesday.
Does rice freeze well? I have a pressure cooker…it's electric. I've been wanting to make more freezer meals.
Yes, it does freeze well. I either pull it out in the morning and let it thaw in the fridge or reheat it quickly in the microwave. It is a huge timesaver!
I did not know you could cook rice in pressure cooker, thinking it would run over..That brown rice is great because I can cook it for my SHELTIE’S which is better for them…
Would it be the same process for Quinoa?
Nancy, when you make quinoa in a pressure cooker you only cook it for a couple minutes. I haven’t timed it yet, but I will let you know as soon as I do.
This is great. I’ve been using my pressure cooker a lot lately and wondered about rice. I was afraid it might foam up and/or clog the vent. Can’t wait to give this a try.